Triple Coconut Cream Pie

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Pie, pie, Triple Coconut Cream pie oh my! My favorite pie of all time is a coconut cream pie. I love coconut in anything but in a cream pie is my favorite. I request coconut cream pie for my birthday dessert every year. Just going to keep it real here, last year on my birthday I just ate the pie. The ‘typical-non-keto’ recipe, delicious coconut cream pie that my mom made for me and it was the bomb! But it also hit me like a bomb! Stopped my ketosis, made me feel sluggish and regretful that I had indulged and not taken the time to see how I could make this keto. So, I have been on a mission. I bring to you all the goodness of a ‘typical’ coconut cream pie in this keto version of Triple Coconut Cream Pie. Perfect for a special occasion or celebration and dare I say it’s just as good as mom’s!

The Perfect Crust

If you haven’t figured it out yet from the name of this recipe, there is coconut in every single layer, the crust, the filling and the topping! Believe me when I say this is a perfect crust for our Triple Coconut Cream Pie. A sturdy crust made with melted butter, an egg, coconut flour a bit of sweetener, the only thing that could make this better was more coconut! Adding just a small amount of toasted coconut to this crust was the key! The crust comes together by hand or in a food processor and is pressed into a 9 inch pie pan. No rolling dough here!

The Filling

The filling of this Triple Coconut Cream Pie is creamy and coco-nutty and wonderful. It is baked in the oven instead of cooked on the stovetop and the outcome is a nice custardy filling. This recipe calls for the addition of coconut cream from a can of coconut milk, resulting in a true coconut flavor and creaminess that puts it over the top. Finally, heavy whipping cream, coconut flour, eggs, vanilla, along with another heaping dose of toasted coconut make this filling a truly decadent dessert.

The Finale-The Topping

For the topping of this Triple Layer Coconut Cream pie there was only one choice. Fresh whipped cream! No tubs, no spray cans…sorry..not sorry. This pie is just too good for anything but real whipped cream. Please don’t be intimidated by making your own whipped cream, it is so easy and doesn’t have all those additives that the tubs and cans do. Just pure whipped cream with a hint of sweetener and a bit more vanilla. Oh and of course the coconut. We are finishing third layer of the pie with what else but a sprinkling of toasted coconut! This pie needs to completely cool and set up before serving and keeps wonderfully in the refrigerator, we actually loved it best on the second day!

If you make this recipe, (and I bet you do!) please leave a comment below and I would love for you to share this with all our fellow coconut lovers!

Stay On the Rise,

Sara

Print Recipe

Triple Coconut Cream Pie

Desserts

By Sara – Serves: 12

Prep Time: 30 minutes – Cooking Time: 70 minutes – Total Time: 1 hr 40 minutes plus cooling time

Triple Coconut Cream pie oh my! All the goodness of a 'typical' coconut cream pie in this keto version. Perfect for a special occasion or a celebration this is a coconut lovers dream!

Ingredients

• The Crust
• 1 Large Egg
• 6 Tbsp Coconut Flour
• 4 Tbsp Butter, melted
• 2 Tbsp Sugar Substitute, I used a monk fruit blend
• 1/4 cup toasted unsweetened coconut flakes
• The Filling
• 1 can of coconut milk, *See Instructions below on how to use this!
• 1/2 cup heavy whipping cream
• 1/2 cup plus 2 Tbsp Sugar substitute
• 3 Tbsp Coconut Flour
• 2 Large Eggs
• 1/2 cup unsweetened toasted coconut flakes
• 1 tsp vanilla
• 1/4 tsp coconut extract
• The Topping
• 1/2 cup heavy whipping cream
• 1 Tbsp powdered (confectioners sugar) sugar substitute-I used Swerve
• 1/2 tsp vanilla
• 1/4 cup unsweetened toasted coconut

Instructions

1

Preheat your oven to 350 degrees

2

Lightly spray or butter a 9 inch pie pan.

3

Put 1 cup unsweetened coconut in a baking dish and toast in the oven until golden brown 5-7 minutes, may need to stir around every 2-3 minutes.

The Crust

4

In a food processor (or by hand), pulse the coconut flour, melted butter, 2 Tbsp sugar substitute, egg and 1/4 cup of the toasted coconut until it comes together and starts to look like a dough.

5

Turn the dough directly out into the pie pan and press the crust evenly in the bottom of the pan and about 3/4 up the sides of the pie pan.

6

Prick the uncooked crust with a fork all over, place in the oven for 10-12 minutes or until golden brown in color. Let the crust cool.

The Filling

7

In a large bowl combine the heavy cream, 3 Tbsp coconut flour, the 1/2 plus 2 Tbsp sugar substitute, the vanilla and coconut extract, eggs, 1/2 cup of toasted unsweetened coconut flakes and the cream from the can of coconut milk. (If you put the entire can of the coconut milk in the refrigerator several hours before preparation, the cream in the coconut milk will rise to the top and solidify allowing you to just remove the cream from the can of coconut milk-you want just the cream).

8

Mix to combine all ingredients thoroughly then pour filling into cooled pie crust.

9

Bake at 350 degrees for 70 minutes or until filling has little to no 'jiggling'.

10

Allow pie to cool on the counter for one hour then put in refrigerator overnight to finish cooling completely.

The Topping

11

In a stand mixer combine the heavy whipping cream, the confectioners sugar and the vanilla and beat until stiff peaks form.

12

Spread on completely cooled pie and top with the final 1/4 cup of unsweetened coconut flakes.

Nutrition

• 160 Calories
• 9g Carbohydrates
• 17g Fat
• 3g Fiber
• 4g Protein
• 5g Sugar

Notes

This Triple Coconut Pie is delicious the first day after completely cooled and topped with the whipped cream topping... BUT there was something about the second day........so much coconut goodness! I can't wait for you to try this! Store any leftover pie in the refrigerator (but there probably won't be any)! *Nutrition facts created on NutriFox